901:3-7-01
Criteria and definitions for fish and fishery products.

(A)
Food processing establishments processing
fish and fishery products shall comply with Chapter 901:3-7 of the
Administrative Code and Chapter 901:3-1 of the Administrative Code. The rules
in this part do not apply to:

(1)
Harvesting
or transporting fish or fishery products, without otherwise engaging in
processing.

(2)
Practices such as
heading, eviscerating, or freezing intended solely to prepare a fish for
holding on board a harvest vessel.

(3)
The operation of a retail establishment
as defined in Chapter 3717. of the Revised Code.

(1)
"Certification number" means a unique
combination of letters and numbers assigned by a shellfish control authority to
a molluscan shellfish processor.

(2)
"Corrective action plan" means a plan
that describes the steps to be taken and assigns responsibility for those steps
as they pertain to a particular deviation from the HACCP plan.

(3)
"Critical control point" means a point,
step, or procedure in a food process at which control can be applied, and a
food safety hazard can as a result be prevented, eliminated, or reduced to
acceptable levels.

(4)
"Critical
limit" means the maximum or minimum value to which a physical, biological, or
chemical parameter must be controlled at a critical control point to prevent,
eliminate, or reduce to an acceptable level the occurrence of the identified
food safety hazard.

(5)
"Fish"
means fresh or saltwater finfish, crustaceans, other forms of aquatic animal
life, including, but not limited to, alligator, frog, aquatic turtle,
jellyfish, sea cucumber, sea urchin and the roe of such animals and all
mollusks, where such animal life is intended for human consumption. Fish does
not include birds or mammals.

(6)
"Fishery product" means any human food product in which fish is a
characterizing ingredient.

(7)
"Food safety hazard" means any biological, chemical, or physical property
determined through experience, illness data, scientific reports, or other
information, that may cause a food to be unsafe for human consumption.

(9)
"Molluscan shellfish" means any edible species of fresh or frozen oysters,
clams, mussels, or scallops, or edible portions of such species, except when
the product consists entirely of the shucked adductor muscle.

(10)
"Preventive measure" means physical,
chemical, or other factors that can be used to control an identified food
safety hazard.

(11)
"Process-monitoring instrument" means an instrument or device used to indicate
conditions during processing at a critical control point.

(13)
"Processor" means any person engaged in
commercial, custom, or institutional processing of fish or fishery products. A
processor includes any person engaged in the production of foods that are to be
used in market or consumer tests.

(14)
"Scombroid toxin-forming species" means
tuna, bluefish, mahi mahi, and other species, whether or not in the family
Scombridae, in which significant levels of histamine may be produced in the
fish flesh by decarboxylation of free histidine as a result of exposure of the
fish after capture to temperatures that permit the growth of mesophilic
bacteria.

(15)
"Shellfish control
authority" means a federal, state, or foreign agency, or sovereign tribal
government, legally responsible for the administration of a program that
includes activities such as classification of molluscan shellfish growing
areas, enforcement of molluscan shellfish harvesting controls, and
certification of molluscan shellfish processors.